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    Homemade Turkey Gravy

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    Homemade Turkey Gravy

    • Preparation time: 1 1/2 hours plus cooling for stock
    • Cooking time: 10 minutes


    • gravy
    • 2 tbsp plain flour
    • 750ml hot turkey stock (as above)
    • 100 ml dry white wine
    • turkey stock
    • Reserved giblets from the turkey
    • 1 carrot, cut into chunks
    • 1 onion, quartered
    • 1 stick celery, cut into chunks
    • 3 fresh bay leaves
    • 3 sprigs fresh thyme
    • 4 fresh parsley stalks
    • 6 black peppercorns


    1. To make turkey stock, wash the giblets, then bring to the boil in a large pan with 1.5 litres cold water. Skim off any scum.
    2. Add the remaining stock ingredients, cover and simmer for 30 minutes. Remove the lid and simmer for 30 minutes, until reduced by half.
    3. Strain through a sieve. Leave to cool, then cover and chill in the fridge overnight.
    4. When the turkey is resting, spoon off the fat from the tin, leaving the dark juices behind. Bring the juices to a simmer and stir in the flour, incorporating the sticky bits in the tin. Cook for 2-3 minutes, stirring continuously.
    5. Remove from the heat. Stir in 2 ladlefuls of stock. Cook for 2 minutes, then gradually add remaining stock and wine. Bring to boil, stirring constantly, until thickened. Simmer for 5 minutes. Season and strain into a warm jug.

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